Description
Indulge in the delicate flavors of spring with this delightful Lemon Lavender Cake. A tender crumb infused with zesty lemon and fragrant lavender, topped with a sweet glaze, this cake is perfect for any special occasion or a lovely teatime treat.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon culinary lavender buds, finely ground
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon culinary lavender buds (optional, for garnish)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Incorporate eggs, lemon zest, lemon juice, vanilla, and lavender.
- Combine: Alternate adding dry ingredients with milk and sour cream until just mixed.
- Bake: Pour batter into pans and bake for 35–40 minutes.
- Cool and Glaze: Cool cakes, prepare glaze, and drizzle over the cake.
Notes
- Use culinary-grade lavender for safe consumption.
- Infuse milk with lavender for stronger flavor.
- Pair with Earl Grey tea for a delightful combination.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
